Recipes

Homemade Hummus

Who doesn’t like hummus? I mean really? There are so many different varieties you can find in the shops these days, but I promise none of those will beat the taste of fresh homemade hummus, especially with a warm toasted pita!

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Ingredients

  • 400g tin of chickpeas
  • 3 cloves of garlic
  • 3 tbsp lemon juice
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 1-2 tbsp water
  • salt and pepper to taste

Method

  1. Drain the tin of chickpeas and rinse. Add to food processor or high speed blender with lemon juice and garlic cloves.
  2. Blend for 1 minute before adding the oil, tahini and water, if the hummus is too grainy or thick here then you can add water 1 tablespoon at a time until you reach your desired consistency.

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Top with a little extra olive oil and some fresh cracked pepper and enjoy! This usually stays fresh in my fridge in an airtight container for up to 3 days.

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My Crispy Roasted Chickpeas make a great topping for a little crunch!

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How about adding a big dollop of my Easy Vegan Pesto on top to mix it up?

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Have you ever tried making your own hummus? I’d love to know if you try this recipe and how you like it. Make sure to tag me on instagram if you do!

Jas

x

Recipes

Crispy Roasted Chickpeas

Roasted chickpeas are hands down one of my favourite snacks. I always have a stockpile of tins of chickpeas in my cupboard, and use a lot of their aquafaba (bean water) in my baking, so find myself making these at least once a week.

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They work perfectly on their own as a crunchy snack, a great sandwich filling, in a wrap, stuffed in a sweet potato.. the possibilities are really endless!

Ingredients

  • 1 tin of chickpeas
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • pinch of salt and pepper

Method 

  1. Preheat your oven to 180c (200c fan or gas mark 4) and drain your chickpeas from the tin, rinsing with cold water.
  2. Add chickpeas to a bowl along with the oil and seasonings, and shake up well to get them evenly coated.
  3. Spread the coated chickpeas evenly over a baking tray and place into the oven for 40 minutes, removing half way to shake them up.
  4. Allow to cool for 10 minutes and enjoy however you like! I keep mine in an airtight container in the fridge for up to 3 days.

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Crispy chickpea sandwich with vegan mayonnaise, spinach and avocado.

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Crispy chickpea wrap with hummus, spinach, avocado and basil.

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Crispy chickpea burrito with brown rice, red cabbage, avocado and mixed leaves.

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Crispy chickpea stuffed sweet potatoes with spinach and tahini dressing.

Let me know if you try this recipe and I’d love to know how you enjoyed it. Make sure to tag me on instagram if you do!

Jas

x

Recipes

Vegan Dippy ‘Egg’

There aren’t many animal products I really miss from my omnivore days, being nearly 5 years into veganism I’ve tried almost every replacement out there. But one thing from my childhood that I’ve never been able to replicate is the classic taste of dippy egg with soldiers, until now.

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Ingredients

  • 3 tablespoons water
  • 1tsp vegetable oil
  • 1/2 tsp corn flour
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon turmeric
  • Pinch of kala namak (Indian black salt)

Method

  1. Whisk in a small microwave safe container (I use a ramekin) the water and corn flour together until there are so lumps.
  2. Add into the mix the turmeric, oil and nutritional yeast, and microwave for 30 seconds.
  3. Remove from the microwave and check the consistency, if it is too runny then you can continue to microwave in 10 second bursts, checking the consistency each time. It should come together and be slightly gelatinous.
  4. Once you have your desired consistency, add the pinch of kala namak, this is the magic ingredient that gives it that eggy taste.

 

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I always usually make this in the microwave for ease and also less washing up, but if you were making it in a larger quantity you can bring all the ingredients together in a saucepan on a low heat until all combined and your desired consistency.

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Serve with a crack of black pepper and buttery toast soldiers for the ultimate weekend brekkie treat.

I’d love to know if you recreate this recipe and how you enjoyed it! make sure to tag me on instagram if you do! 🙂

Jas

x

Recipes

Easy Vegan Mac And Cheese

Now I get a hell of a lot of people asking me for the recipe for this whenever I post that I’ve made it on my instagram, so I thought I would share it here!

This pasta is so super simple and easy to make, and every time I’ve made it for a non vegan they’ve not noticed a difference to the dairy version! Win!

This recipe makes about 6 small portions, or 4 if you like a decent hearty portion like I do.

Ingredients

400g dry macaroni (you can use any pasta really, but macaroni always works best for me!)

1 litre of plant milk (I use oat milk or unsweetened soy)

100g vegan cheese (I love violife)

2 tablespoons plain flour

2 tablespoons or dairy free spread

1 teaspoon mustard

1 tablespoon of salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup of nutritional yeast

 

Method

1. Add most of the salt to a large saucepan of boiling water (saving some for the sauce), and cook your pasta according to instructions on the packet.

2. Drain and rinse your pasta to prevent sticking and leave to one side.

3. Melt the butter over a medium heat in the same pan and slowly add the flour, gradually combining the two into a clump, this is your roux which will act as a thickener for the sauce.

4. Slowly start to pour your milk into the pan with the roux, and whisk together to make a smooth sauce.

5. Bring to a boil, whilst continuously whisking, and then turn down to medium as the sauce starts to thicken.

5. Add in your seasonings, mustard, onion powder, garlic powder, salt and pepper, vegan cheese and the key ingredient, nutritional yeast, and whisk to combine.

6. Go get your cooked pasta, pour it into the pot of sauce and combine to create your amazing vegan cheesy pasta.

 

I always top mine with some extra nutritional yeast because I just love the stuff, but this is optional.

You can also add any veggies you wanted into this dish, my favourite is to add broccoli to the pasta 5 minutes before it has finished cooking.

And thats how simple it is! I would love to know if anybody tries this recipe, make sure you tag me on instagram if you do 🙂

 

Jas x

 

 

Recipes

Smoky Baked Beans

A classic staple in most cupboards in Britain, pretty much every body loves a tin of baked beans. On toast, over a jacket, as part of a big Sunday fry up, they’re so versatile and really filling too!

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I don’t know why, but I never ever liked them (blasphemy, right?). That is until I decided to make my own. This rich, smokey twist on the classic is a delicious treat on a lazy morning, or great for a quick dinner too.

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Ingredients

A tin of beans of your choice ( I love to use butter beans)

300g Passata

1 Tablespoon paprika

1 Teaspoon garlic powder

1 Teaspoon onion powder

1 Teaspoon mixed herbs

1 Teaspoon sweetener (sugar and maple syrup both work well)

1/2 Teaspoon chilli powder

1/2 Teaspoon salt

1/2 Teaspoon black pepper

Method

Drain and rinse your tin of beans and add to a saucepan with the passata.

Bring to a boil, gently stirring and then bring the heat back down to low simmer.

Add all the seasonings and cook through until the passata thickens up  and the beans are warmed through.

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I like to add a couple of cooked vegan sausages to the pan a few minutes before the beans are done so that they can soak up that lovely smokey flavour. In this recipe I used some that were kindly gifted to me from Meatless Farm and they make some of the tastiest, most realistic meat substitutes on the market.

With a dollop of plain dairy free yoghurt and a few sprigs of coriander, this quick and simple meal tastes like a lot more effort went into it than it really did!

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I’d love to know if you try this recipe out and enjoy it, if you do then make sure to tag me on instagram  🙂

Jas x